Salad recipes

Warm red-skinned potatoes tossed in a sweet-sour bacon vinaigrette that's the star of every church potluck and German family reunion from Cincinnati to Milwaukee.

Strawberry mozzarella salad with romaine, balsamic vinaigrette, and fresh basil ribbons. A summery riff on caprese that trades tomatoes for ripe berries and comes together in 10 minutes.

Colorful Thai salad platter with shredded chicken, sliced ham, blanched napa cabbage, carrots, and red pepper in a punchy lime-soy-garlic dressing with toasted almonds.

Asian-style rice and vegetable salad with broccoli, cauliflower, snow peas, and carrots simmered in soy sauce, tossed with brown rice and served chilled.

Brown rice salad with turmeric, French beans, peas, corn, red pepper, and crunchy peanuts. A hearty, colorful grain salad served warm or at room temperature.

Bring memories of Thai into your home with this simple and delicious salad made from cucumbers, pineapple and watercress.

Hot German potato salad with crumbled bacon, chopped onion browned in bacon fat, and a tangy white wine vinegar dressing. No mayo, served warm, and ready in 30 minutes using the microwave.

German Kalter Kartoffelsalat: cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, the starchy potato water creates a creamy emulsion.

Tomato and avocado pinwheel salad: a 15-minute showpiece side of alternating tomato and avocado wedges under a balsamic-onion vinaigrette. Low-carb, vegan, and beautiful on the plate.

Fresh tuna and red potato salad dressed with low-fat yogurt, red wine vinegar, and cumin instead of mayo. Grilled yellowfin tuna, celery, and parsley make this a lighter, protein-packed main dish salad.

This recipe is a basic vegetable salad, it can be accompanied with chicken, fish, beef, any kind of meat dish, it can let your body feel light and fresh while you eat meat dishes! Great option.

Mediterranean tomato salad with Vidalia onions, fresh herbs, and lemon dressing. Cilantro and mint brighten this Middle Eastern side. Serve with pita or as falafel topping.

Primavera tortellini salad blanches snow peas, asparagus, and carrots, then tosses them with feta and a warm lemon-garlic-olive oil dressing. A vegetarian pasta salad that eats like a main.

German herring salad with marinated fillets, tart apples, and onions layered in a tangy sour cream and yogurt sauce. Chilled for five hours and finished with fresh dill.

Mixed greens tossed with fresh herbs, cherry tomatoes, cucumbers, and toasted nuts get topped with crispy Parmesan wafers baked until golden for an elegant salad that looks restaurant-worthy.

Southern black-eyed pea salad with spinach, pecans, Monterey Jack, and mushrooms in a smoky vinegar dressing. A make-ahead side that gets better overnight in the fridge.